... Seems an overwhelming vote for chianti so far.... got to admit it's something I will go white with, but red is where it is at really, no?

Merlot? Malbec? Yummy. Pinotage if the meal's 'light'. Oh! ..and I just discovered Tarrango... gorgeous! Might break Capellini's rule with that one as it's very .... er.. 'thin' like white is somehow? Perfect in summer. Supposed to be a cold served red too actually now I think about it but it's great at room temp too.

Or Pironi.

"Life is a mirror, just drop your shields and look at yourself."Are you who you want to be?

I have never enjoyed chianti. I like a more full-bodied red, and I find chiantis very weak and thin. I like a wine with legs.

True terror lies in the futility of human existence.

Malcolm Reynolds is my co-pilot.

"The only freedom deserving the name, is that of pursuing our own good in our own way, so long as we do not attempt to deprive others of theirs, or impede their efforts to obtain it. Each is the proper guardian of his own health, whether bodily, or mental and spiritual. Mankind are greater gainers by suffering each other to live as seems good to themselves, than by compelling each to live as seems good to the rest." - John Stuart Mill

A Good Chilean Cab. for red sauces or (don't laugh) if its something like an Alfredo sauce..I like a sweet Muscatine

"When I, [...] examine the Koran, I know that beyond any question every Mohammedan is insane, not in all things, but in religious matters. When a thoughtful and unblessed Mohammedan examines the Westminster Catechism, he knows that beyond any question I am spiritually insane. I cannot prove to him that he is insane, because you never can prove anything to a lunatic [...] He cannot prove to me that I am insane, for my mind has the same defect that afflicts his... When I look around me, I am often troubled to see how many people are mad." -MT

It all depends on the sauce. For a heavy, beefy, meaty red tomato sauce you could serve something as bold as a cabernet, but with light oil and chicken you might want to shift toward a white. I like a sauvignon blanc, but only a good one that's not all acidy. You need to step up to $10 or more a bottle or it'll burn your throat!Scott

Roy Hunter wrote:Then, when you've got to know them a bit and their defences are down, you go all Scott the Pirate on them...

I am a purist - I believe reds are only for red meats and tomato-based dishes, so if it was an oil-based or alfredo style sauce, I'd go with a white wine. I happen to like a nice Chardonnay.

And beer is always an option. In fact, beer pairings are becoming much more fashionable.

True terror lies in the futility of human existence.

Malcolm Reynolds is my co-pilot.

"The only freedom deserving the name, is that of pursuing our own good in our own way, so long as we do not attempt to deprive others of theirs, or impede their efforts to obtain it. Each is the proper guardian of his own health, whether bodily, or mental and spiritual. Mankind are greater gainers by suffering each other to live as seems good to themselves, than by compelling each to live as seems good to the rest." - John Stuart Mill